Subject: Collection (3) Escargot with Mushrooms and Garlic
From: [email-masked]
Date: 18 Dec 1999 06:18:54 -0700
Newsgroups: rec.food.recipes

MUSHROOMS A LA ESCARGOT
MUSHROOMS STUFFED WITH ESCARGOTS
ESCARGOT

MUSHROOMS A LA ESCARGOT

1/4 lb. margarine
2 garlic cloves, minced
2 Tbsp. fresh parsley, minced
2 green onions, minced
2 Tbsp. Parmesan cheese, grated
1 lb. fresh mushroom caps

Melt butter in a microwave dish. Add garlic, parsley,
onion and Parmesan cheese to butter. Add mushroom caps; stir
and cook 4 to 5 minutes until tender. Serve with hot sourdough
bread to catch drippings.

MUSHROOMS STUFFED WITH ESCARGOTS

1/2 cup butter
12 large fresh mushrooms
1/4 tsp. salt
2 cloves garlic, minced
2 medium shallots, minced
1 doz. escargots, drained
2 Tbsp. parsley, chopped
1 Tbsp. dry white wine
1/2 Tbsp. lemon juice
1 loaf French bread

In a large skillet with a lid, melt butter, add mushroom
caps and sprinkle with salt, garlic and shallots. Saute for 15
minutes over low heat, uncovered, turning occasionally. Remove
mushrooms and add escargots and remaining ingredients, except
bread; simmer, covered, for 30 minutes. Place one escargot in
each mushroom cap and place in baking-serving dish and pour
butter over all. Bake at 400 degrees just until bubbly, 5 to 10
minutes. Serve with French bread (to be dipped in butter).

ESCARGOT

1 can (1 or 2 dozen) precooked French snails
same number of shells or large
mushrooms tops, hollowed out, cleaned
1/2 cup butter (depends on amount of snails)
2 tsp. chopped parsley
1 or 2 mashed garlic cloves (according to taste)
1 tsp. salt and pepper
1 tsp. nutmeg
1 tsp. minced shallots (optional)

Rinse snails good in cold water and drain. Clean shells
in boiling water or wash and break off stems of mushrooms.
Melt butter. Mix parsley and spices together. Add butter mix
to bottom of shells or hollowed out mushroom caps. Insert
snail and fill rest of shells or caps with rest of butter
mixture. Put in shallow oven dish or single oven dishes, 5 or
6 per person. Bake at 350 degrees for 8 to 10 minutes. Serve as soon
as butter sizzles. Serve hot as an appetizer. Serve with a
slice of lemon, squeezing on is optional.

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From: "Helen Peagram" <[email-masked]>
Newsgroups: rec.food.recipes
Subject: Collection (5) Escargot
Followup-To: rec.food.cooking
Date: 18 Dec 1999 06:48:41 -0700
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Escargots on Mushroom Caps
Snail Fritters / Beignets D'escargots
Snails Bourguignonne / Escargots a la Bourguig
Snails Cauderan / Escargots a la Cauderan
Snails Sommeroise / Escargots a la Sommeroise

MMMMM----- Meal-Master Recipe via Home Cookin 3.9

Title: Escargots on Mushroom Caps
Categories: Starter, European
Yield: 6

18    Snails
1    Bay leaf
1 cup  White wine
2 Tbsp Chopped onion
4 clove garlic, crushed
1 dash allspice
1 tsp Soy sauce
1/4 tsp Vegetable seasoning
1/2 cup  Butter
3 Tbsp Finely chopped parsley
2 Tbsp Minced green onions
1/4 tsp Nutmeg
18    Mushroom caps

Capture 18 snails. Place them in a ventilated box with corn meal.  With a
sprayer bottle, spray the corn meal. Keep them in this environment at
least 72 hours. Remove the snails and wash them in cold water. Drop them
into boiling water with bay leaf and let simmer 15 minutes. Drain in
colander and pick meat out of shell.  Remove the fall or the tail end
where the snail is attached to the shell. Wash snails in cold running
water. Set aside. If you prefer, use canned snails, and rinse in cold
water. 

In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and
vegetable seasoning. Add snails and cook over low heat 10 minutes. Remove
and drain snails, reserving liquid. To this liquid add butter, parsley and
green onions. Heat through; add nutmeg. Place mushroom caps in baking
dish, top each with a snail, and pour liquid over all; bake at 450 degrees
for 7 minutes. Serve immediately with sliced French bread. 

MMMMM

MMMMM----- Meal-Master Recipe via Home Cookin 3.9

Title: Snail Fritters / Beignets D'escargots
Categories: Starters, French
Yield: 8

   can or cooked snails
      Oil for frying
      Parsley sprigs to garnish
 2    Eggs, separated
 1 1/2 cup  Flour
 2 Tbsp Olive oil
      Salt and pepper
 1 Tbsp Olive oil
      Herbs
 8    minutes. 

60    Burgundy snails
 2    eggs, separated
1 1/2 cup  flour
 2 Tbsp olive oil
 1 Tbsp olive oil First make t
      e batter. Mix the egg yolks

Preparation time 1 hour 35 minutes including marinating. Cooking time 100
petits-gris snails (canned or freshly cooked) with the flour and olive
oil. Add a little warm water to give a smooth, creamy consistency. Season
and leave to stand. Just before using, gently fold in the stiffly beaten
egg whites. Drain the snails and marinade for 1 hour in the olive oil and
chopped herbs (parsley, tarragon, chives, and chervil). Drop the snails
into the batter by the handful, then remove them one by one and drop into
the hot frying oil (2 at a time in the case of petits-gris);  fry until
golden brown, then drain on paper towels. Serve garnished with fried
parsley. White wines: Cassis, Coteaux d'Aix-en-Provence, Saint-Joseph.
[From "Larousse Traditional French Cooking."] Note: I can't figure out how
you can marinade 100 snails with only 1 tablespoon of olive oil. - mkm

MMMMM

MMMMM----- Meal-Master Recipe via Home Cookin 3.9

 Title: Snails Bourguignonne / Escargots a la Bourguig
Categories: Starter
 Yield: 6

24 large Paris mushrooms
      Salt and pepper
1/2 cup  Oil
100 can Burgundy snails
1/2 cup  Snail butter

Preparation 15 minutes. Cooking 15 minutes. About 100 snails.  Remove the
stalks from the mushrooms. Season the mushroom caps with salt, pour the
oil over them and sweat them in the oven.  Take the mushroom caps out and
place 4-5 snails in each one.  Cover with snail butter and heat in the
oven just before serving, exactly as you would snails in their shells. Dry
white wines:  Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: 
Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages.  [From
"Larousse Traditional French Cooking."]

MMMMM

MMMMM----- Meal-Master Recipe via Home Cookin 3.9

 Title: Snails Cauderan / Escargots a la Cauderan
Categories: Starters, French
 Yield: 8

  6 Tbsp Lard
  3 oz Raw country ham
 10    Shallots
       Fresh white breadcrumbs
1/4 cup  Dry white bordeaux
       Chicken stock
       Salt and pepper
       Bouquet garni
100    Petits-gris snails

Preparation time 1 hour. Cooking time 1 hour. Melt the lard in a saute pan
and brown the ham and chopped shallots; add a small amount of breadcrumbs
soaked in the wine. Moisten with stock and season with salt and pepper.
Add the bouquet garni and cook for 20 minutes. Add the starved and
well-washed snails. Cook over a low heat for 40 minutes, turning often.
Red wines: Bordeaux from the Cotes de bourg or Blaye, Blayais or Premieres
Cotes de Blaye.  [From "Larousse Traditional French Cooking."]

MMMMM

MMMMM----- Meal-Master Recipe via Home Cookin 3.9

  Title: Snails Sommeroise / Escargots a la Sommeroise
Categories: Starters, French
  Yield: 8

100    Snails
       Vinegar
  2    Thyme sprigs
1/2    Bay leaf
  1    Basil sprig
  1    Pared orange peel
  7 oz Pork rind
1/2 cup  Olive oil
1/2 lb Fatty bacon
  6    Shelled walnuts, ground
  4 can anchovy fillets
  3    Garlic cloves
       Salt and pepper
  3 Tbsp Flour
  6    1/2 Pound Whole trimmed
       spinach
       leaves

Preparation time 3 hours. Cooking time 2 1/2 hours. Starve the snails for
at least 8 days, then wash them in several changes of water until clean.
Rinse with vinegar, then drain. Place the snails in a saucepan of boiling
water with the thyme, bay leaf, basil, orange peel and pork rind. When the
snails are almost cooked, drain them and remove them from their shells. [I
guess boiling them makes it easier to remove them from their shells. 
--mkm] Brown the snails in olive oil with the fatty bacon, very finely
chopped [I assume the author means chop the bacon first.  --mkm], the
ground walnuts, anchovy fillets, crushed garlic and salt and pepper.
Thicken the mixture with the flour, then serve on a bed of spinach. [Make
sure you wash all the grit off the spinach first. --mkm] Rose, red or
white wines: Tavel, Chusclan, Coteaux d'Aix-en-Provence. [From "Larousse
Traditional French Cooking."]

MMMMM

Helen Peagram
[email-masked]
[email-masked]

--
~~Rec.food.recipes is moderated; only recipes and recipe requests are 
accepted for posting.  Please read the FAQ posted weekly Recipes/requests
go to [email-masked]; questions/comments to [email-masked].
Please allow several days for your submission to appear.